Food Engineering by Brendan C. Siegler

Posted By: readerXXI
Food Engineering by Brendan C. Siegler

Food Engineering
by Brendan C. Siegler
English | 2011 | ISBN: 1617289132 | 434 Pages | PDF | 13 MB

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. Simultaneously, improving quality, safety, and security remain critical issues in food engineering. Additionally, process control and automation regularly appear among the top priorities identified in food engineering. This book presents topical research in the study of food engineering, including ozone and hurdle technology in the food industry; the use of fourier transform infrared spectroscopy in food processing and engineering; current trends in drying and dehydration of foods and rice properties and dietary choices.